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Sunday, 9 November 2008

...and this muffin is for ...

Chantal!Chantal has too much Tamarind Concentrate and needs help using it up. In her comment she suggested a tamarind citrus combination. I am nothing if not obliging. Muffins to the rescue!!.

Now, Tamarind paste is quite strongly flavoured stuff, being that it is concentrated. I have only used a little here because I didn’t want its sour sweetness to be too dominant, and in this muffin it blends well with the other flavours to make a tongue pleasing delight. Hope you like it Chantal.

Preheat oven to 375F and prepare muffin tins.In a large bowl sift together the dry ingredients – flour through cardamom.In a separate bowl whisk together the remaining ingredients.Add the wet ingredients to the dry and mix to just combine.Spoon mix into the prepared tins and bake for 18 – 22 minutes, or until tests done.Cool muffins in tins for 5 minutes before transferring to the cooling rack to finish cooling.

Next up (probably Tuesday) will be a Jeni Treehugger / Courtney dual request effort.

2 comments:

Chantal
said...

I was so happy to see you made muffins out of what I had suggested. I had to bake them right away. I rushed to the store to get oranges for the zest. Other than that, I had all ingredients. I am very pleased with the result! It taste like spicy citrus. The tamarind flavor was quite subtle I thought (maybe some concentrates are more concentrated than others...). But what I liked best was the airy crumb. Most muffin recipes I bake usualy turn out very dense. Not those babies. Truly delicious. It's a keeper as far as I am concerned for those times when I want to bake something that will leave people guessing what was in them...

Nut Topped Hazelnut and Almond Bundt Cake

Does anyone read this?

Gingerbread.

Look at all the ginger in there!

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